Equipment needed: a large deep frying pan or wok – big enough to easily hold all the ingredients.

Method

1. If you're using dried cep/porcini these will need soaking in warm water for about half an hour. After this time, drain them, but keep the liquid.

2. Cut the fresh mushrooms into thick slices and set these aside.

3. Dry-roast the coriander seeds in a frying pan over a medium heat for 1 minute, allow them to cool, then put them in a plastic bag and crush them with a rolling pin.

4.Heat half the oil, add the coriander, then fry the mushrooms (including the cep/porcini if using) in batches, until they have all been sealed on both sides - removing them to a side dish as each batch has finished - adding more oil as you go.

5. When all the mushrooms have been sealed, return them all to the frying pan/wok.

6. Add the wine and lemon juice and 3 tablespoons (45ml) of any reserved cep/porcini liquid you might have (if not, the same quantity of water).